Classic Pizza Napolitana

Recipe Ingredients

1/4 cup	59ml	Light red or white wine (Fiano di Avellino
3/4 cup	177ml	Warm water
1 1/2 oz	42g	Brewer's yeast
1 tablespoon	15ml	Honey
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Olive oil - divided
3 1/2 cups	218g / 7.7oz	Flour
1 tablespoon	15ml	Dried oregano
2 cups	474ml	Basic Tomato Sauce - (see recipe)
1 lb	454g / 16oz	Fresh mozzarella di Bufala - sliced thin medallio
12		Fresh basil leaves

Recipe Instructions

Place wine, water and yeast in a large bowl and stir until dissolved. Add the honey, salt and olive oil and mix well to combine. Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon.

Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm. Place in a clean, lightly-oiled bowl and cover with a towel. Let rise in the warmest part of the kitchen for 45 minutes.

Knead the dough into 1 large round and let rest for 15 minutes.

Preheat the oven to 475 degrees.

Add oregano to Basic Tomato Sauce and ladle the tomato sauce in an even layer over the dough. Distribute the cheese evenly over the surface of the pizza, press the basil leaves into the sauce and cook in the oven for 10 to 12 minutes, until the crust is golden and the cheese is golden brown.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A28) - from the TV FOOD NETWORK

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